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Layered Southwest Pasta Salad
Layered Southwest Pasta Salad Eileen Goltz | Dairy
8 hours, 45 minutes 30 minutes
8 hours
15 minutes
4 to 6 servings

  • 2 cup elbow macaroni, cooked
  • ½ teaspoon oil
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 15 oz. dark red kidney beans, drained and washed
  • 2 cup frozen corn, thawed
  • ½ cup bell peppers, chopped
  • ½ cup onions, chopped
  • ¾ cup mayonnaise
  • ½ cup sour cream
  • ½ cup taco sauce
  • 1 cup fried onions

  1. Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again.
  2. Toss the pasta with the oil, cumin, and salt.
  3. In a large bowl, place the ingredients in the following order:
    Bell peppers
  4. In a mixing bowl, combine mayonnaise, sour cream, and taco sauce and mix well.
  5. Spread the sour cream mixture evenly over top of pasta, sealing to edge of bowl.
  6. Cover tightly with plastic wrap and chill overnight.
  7. To Serve: sprinkle the fried onions over the top of the salad and toss, making sure that everything is mixed well.